Uncle B's Chicken Tenders Recipe

Trim and marinate

Pat chicken tenderloins dry with paper towels. If some pieces are thick, butterfly or gently pound to an even thickness (about 1/2 inch). Place the tenderloins in a bowl or zip-top bag. Add buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper. Toss to coat fully, seal or cover, and refrigerate for at least 1 hour and up to 6 hours.

Prepare dry coating

In a large shallow bowl or rimmed baking sheet, whisk together 1 3/4 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp dried thyme, 1 1/2 tsp kosher salt, and 3/4 tsp black pepper until evenly combined.

Prepare wet batter

In a medium bowl, beat 2 eggs with 1/2 cup cold water until combined. The mixture should be slightly thin — adjust with a tablespoon more water if needed to reach a loose batter that will cling to the chicken.

Dredge process

Working one piece at a time, remove a tenderloin from the buttermilk, let excess drip off, then dredge lightly in the seasoned flour to coat. Dip the floured tenderloin into the egg batter, letting excess drip off, then return to the flour mixture and press gently to form an even, slightly thick coating. Place coated tenders on a wire rack set over a baking sheet. Repeat with remaining pieces. For a thicker crust, you may repeat the wet then dry step once more.

Rest before frying

Let the coated tenderloins rest on the rack for 10–15 minutes at room temperature; this helps the coating adhere and reduces splatter when frying.

Heat oil

Pour 3 cups of neutral frying oil into a deep, heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, oil is ready when a small pinch of coating sizzles and rises steadily.

Fry chicken

Fry the coated tenderloins in batches without crowding — usually 3–4 pieces per batch depending on pan size. Fry for 3 to 4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain 325–350°F so the coating browns without burning. Transfer cooked tenders to a wire rack set over a baking sheet to drain and keep warm. Repeat with remaining batches.

Cook fries

While frying chicken (or after, if you prefer), cook frozen fries according to package instructions. For best results, bake or fry until crisp and golden. Immediately after cooking, toss fries with 1 tsp salt to taste and keep warm.

Safety and oil storage

When finished, allow oil to cool completely before straining and storing if reusing, or disposing per local regulations.

Arrange Uncle B's Chicken Tenders with fries on a platter. Serve with lemon wedges and 1/2 cup ranch or honey mustard for dipping. Provide napkins — these are best enjoyed hot and crisp.